Yellow Cake Strawberry Hazelnut Baked Oatmeal + Rigoni di Asiago Giveaway

This will be become your new breakfast favorite.

Here we go...Day 8 of my 12 Days of Holiday Giveaways!

This post contains affiliate links for your convenience and is in partnership with Rigoni di Asiago.

We're on Day 8!  My 12 Days of Holiday Giveaways have been going off like gangbusters so I hope you are having fun with them.

There is still time to enter my Krusteaz Baking Mix Giveaway {did you see that delicious 3 Cheese Italian Flatbrad?} and my Ball Brand Giveaway {hello, addictive snack mix}, be sure to enter!

Two more things.  It snowed here.  Like a lot, when we were only expecting a couple inches. Want to see the beauty of it?  Check out my Instagram video post here.  It was utterly breathtaking...and I don't use that word lightly.

Second.  I'm done with my holiday shopping!  If you remember I vowed to be done by December 1st. Well, I only get one slap across the hand because I finished up on December 2nd.  You need to understand that this is leaps and bounds above where I am every other Christmas.  I'm usually heading out 4 days prior trying to shove it all in before the big day. Kudos to me.  And thank you to Amazon for the brilliance of online shopping. 

You guys, I've been dying to show off this recipe for over a month!  The minute I opened the oven and smelled this baked oatmeal I felt like it WAS Christmas morning.  I was just prayed it tasted as good.

I was first contacted by the wonderful company Rigoni di Asiago earlier this Fall.  Any company that makes homemade jams, chocolate hazelnut spreads and honeys has my attention about as quick as the pizza delivery guy.

Located in Italy {please take me back, I was there once back in high school, and am dying to return} Rigoni di Asiago is a family-owned company that delicious, organically farmed jam, honey and chocolate spreads.  Pretty much everything I love!    Over 100 years ago the Rigoni grandmother found herself widowed with nine children after the First World War.  

Her honey side hobby quickly turned into a small business and by 1930 was a household name all over Italy.  Today the company employees over 2,000 seasonal fruit pickers and over 200 full-time employees world wide.

My first attempt at baked oatmeal was my Peanut Butter and Chocolate Swirled Baked Oatmeal a couple years back.  People loved the stuff!  They told me that it was like eating dessert for breakfast and I completely 100% agreed with them.

This Yellow Cake Strawberry Hazelnut Baked Oatmeal took that first attempt and basically threw it out the window.  My kids went bonkers.  I left it on the counter and we munched away on it for a few days.  It is great at room temperature and I loved that stayed fresh for early morning breakfasts throughout the week.

I wanted to incorporate all three of these spreads, because, really why not?  Of course I first had to get out three separate spoons and taste them all.  You're welcome.

It may sound a bit weird but the base of this dish is a yellow cake mix and lots of oatmeal. You will have a bit of dry yellow cake mix leftover...don't throw it out!  You can easily tuck it away for a sweet treat dessert later on.  Simple directions can be found HERE to make an individual mug cake in the microwave with just 3 tablespoons of cake mix.

Rigoni di Asiago has graciously agreed to send two lucky readers two jars each of their honey, hazelnut spread and fruit spread.  Woo-hoo!

Until then, even if you aren't the winner make this breakfast/brunch dish!  You can simply swap out your favorite honey, jam and chocolate spread.

Yellow Cake Strawberry Hazelnut Baked Oatmeal

Print this Recipe!

1 stick unsalted butter, melted

2 c. yellow cake mix

2 c. dry oatmeal

3 c. milk

1 c. water

1/3 c. Rigoni di Asiago honey

4 eggs

1 t. salt

1/2 c. Rigoni di Asiago Strawberry Fruit Spread

1/2 c. Rigoni di Asiago Chocolate Hazelnut Spread

1.  Preheat the oven to 350 degrees and grease a deep 9x13 baking dish with cooking spray.

2.  In a microwave safe bowl combine the milk, water and oats and high for 5 minutes, stirring once half way through.  Allow to rest for 10 minutes.

3.  Stir in the cake mix, honey, the beaten eggs and salt.

4.  Transfer the batter to the baking dish.  Doll-up the strawberry jam and hazelnut spread, alternately and using a butter knife drag it back and forth, spreading it around.

5.  Bake for 35-45 minutes or just until golden around the edges, it may be a bit jiggly in the middle but that is okay, it will set up.

Anyone excited to win?  You should be!

Two winners will each win six jars of Rigoni di Asiago product.  You have many ways to enter just follow the simple directions below.  Enter from today until December 11th.  Two random winners will be picked shortly after that.  Good luck!

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